I was watching the Food Network last night when a cooking show called Donal in Ikaria. A young Irishman who goes around the world cooking and finding recipes. As the title suggests Donal was in Ikaria, a region in Greece which is known for it’s long lived citizens. One of the recipes that Donal was shown was a Greek stew called Giantes Plaki – A giant bean stew. You can find the original recipe HERE
I thought it looked amazing so I decided to give it a go tonight for dinner.
It. Is. Mouth-Watering! I will be making this all the time from now on.
I changed some of the ingredient but here is my version of this wonderful dish.
- 1 onions, finely sliced
- 1 cloves garlic, finely sliced
- 6 tablespoons extra-virgin olive oil, divided
- Sea salt and freshly ground black pepper
- 1 can, butter beans
- 1 carrot, thinly sliced
- 1 1/2 cup pumpkin, thinly sliced
- Half Sweet potato, thinly sliced
- 1 cup of cubed zucchini
- 1 cup spinach, shredded
- 1/2 cup kale, shredded
- 23 ounces tomato sauce or Greek passata
- Handful fresh oregano
- 3 sprigs fresh thyme
- 1¼ cups chicken stock
Preheat the oven to 200˚C.
Add the onions and garlic to a bowl, pour in 4 tablespoons of the olive oil and season with the salt and pepper.Massage the onions until they begin to soften.
In the base of large baking dish, arrange the butter beans. Arrange spinach, kale, and zucchini over beans then place the carrots, pumpkin, sweet potato on top, pour over the tomato sauce and spread out evenly.
Arrange the onion mixture across the top, and press the herbs roughly on top.
Pour over the stock and place in the oven on the middle shelf to cook for 40 minutes.
Serve warm from the oven with steamed rice.